Thursday, November 13, 2014

Enchilada Bake

Cheesy Enchilada Bake

original recipe:

12 oz whole grain wide egg noodles
2 oz plain non-fat Greek yogurt
10 oz red enchilada sauce
2 cups reduced-fat Mexican shredded cheese blend, divided
2 cups frozen yellow corn
1 lb lean ground turkey
½ cup onion, diced
2 jalapeño peppers, diced (discard seeds)
2 tsp minced garlic
1 Tbsp chili powder
1 tsp cumin
½ tsp salt
½ tsp black pepper
4 oz cream cheese
*Optional Toppings:
reduced-fat sour cream
avocado, diced
fresh cilantro, chopped
Preheat oven to 350 degrees. Lightly coat a 9”×13” baking dish with cooking spray and set aside.
Cook egg noodles according to package directions.
In a large bowl, combine Greek yogurt, red enchilada sauce, 1 cup Mexican shredded cheese and frozen corn. Set aside.
In a large fry pan on medium-high heat, cook ground turkey, about 8 minutes. Drain any fat. Add onion, jalapeños and minced garlic. Cook until onions and jalapeños are slightly tender. Add chili powder, cumin, salt, pepper and cream cheese and stir well. Reduce to low heat until cream cheese has softened and is evenly coating turkey.
Combine turkey mixture with cooked egg noodles and stir in the Greek yogurt mixture. Pour evenly into baking dish and sprinkle top with remaining 1 cup of Mexican shredded cheese. Bake for 15 minutes.
Nutrition Information

Calories: 392
Calories from fat: 123
Fat: 14g
Saturated Fat: 9g
Cholesterol: 115mg
Sodium: 473mg
Carbohydrates: 33g
Fiber: 3g
until next time.....

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